[1]
Topchiі O., Buyachok Т., Y. Kryzhova, O. Chernyushok, and Y. Shubina, “ THE USE OF VEGETABLE FIBER IN THE TECHNOLOGY OF MEAT PATES AS A FACTOR IN INCREASING THE NUTRITIONAL VALUE AND STABILITY OF THE PRODUCT”, HNH, vol. 3, no. 4, pp. 84–98, Dec. 2025, doi: 10.31548/humanhealth.4.2025.84.